Egg Muffins with Vegetables and Ham
Classic eggs with ham, bell pepper, and cheese baked in muffin cups. Quick to make and easy to take for work or on the go.
- Time
- 25 min
- Serving
- 343 kcal
- Ingredients
- ≈ $1.34
- Protein
- 23 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Hampack 300 g ≈ $2.85 30 g
- 3 Bell peppers≈ $6.00 per kg 40 g
- 4 Hard cheesepack 200 g ≈ $2.70 20 g
- 5 Milk 2.5%pack 930 ml ≈ $0.88 30 ml
- 6 Green onionspack 50 g ≈ $1.30 5 g
- 7 Sunflower oil 3 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat the oven to 180°C and grease the muffin cups; wash the onion and pepper, dice the onion into 0.5 cm pieces and the pepper into 1 cm cubes; dice the ham2 into 1 cm cubes; grate the cheese; beat the eggs1 with milk5 and salt until smooth.
In a bowl, combine the egg mixture with the ham2, onion, pepper, and cheese, mix until evenly distributed, season to taste and add a little milk5 if needed.
Fill the greased muffin cups two-thirds full with the mixture, not overfull to prevent overflow.
Place the cups in the preheated oven and bake at 180°C for about 18 minutes until golden and the center is set; check with a toothpick — it should come out dry.
Remove the muffins and let them rest 5 minutes; serve warm or slightly cooled, and they pair nicely with a green6 salad dressing or as a snack.
Store the finished muffins in the refrigerator for no more than two days; you can freeze for up to a week, thaw in cold water or steam.
You can prepare the ingredients in advance—the vegetables and ham2 in the fridge, eggs1 beaten shortly before shaping; if desired, replace the ham with sautéed mushrooms or add some herbs.
Tips
- Why it works
- Dice the onion to 0.5 cm so it softens fully in 18 minutes without turning mushy or bitter. Use 1 cm for pepper to keep texture crisp.
- Substitutions
- Replace ham with 40g cooked mushrooms (drained) or swap bell pepper for 40g zucchini (grated, no need to drain). Use 20g feta instead of cheese if you prefer tang.
- Common mistakes
- Overfilling cups causes overflow and uneven baking; check if the mixture is level with the rim before baking.
- Storing and reheating
- Keep in the fridge for 2 days; reheat in a toaster or microwave for 20 seconds. Freeze for up to 1 month; thaw in cold water for 10 minutes.
- Serve with
- Pair with a simple green salad dressed with lemon juice and olive oil for a balanced breakfast.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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